Karachi Bun Kabab (Special Wala)

Blend coriander leaves, mint leaves, green chilli, garlic, button red chilli, yogurt, salt, lemon juice, and roasted cumin seed in a blender until smooth. Set aside.

In a pot, boil chana daal, chicken boneless, bari ilachi, cinnamon stick, salt, cumin seeds, and red button chillies in water for about 20 minutes or until the daal is three-quarters done.

Remove bari ilachi and cinnamon stick and let the mixture cool.

In a chopper, blend the boiled potatoes, lentil and chicken mixture, green chilli, mint leaves, coriander leaves, black pepper, garam masala, and clove powder until smooth.

Grease hands with oil and shape the mixture into kababs.

Beat eggs until frothy. Dip the kababs in the eggs and fry in heated ghee until golden brown on both sides.

Toast the buns in ghee from both sides.

Apply green chutney on both sides of the buns.

Place a kabab on one side, then add ketchup and onions.

Sprinkle some chaat masala and close with the second half of the bun.

Serve with extra chutney and ketchup.